Chinese Roast Duck Noodle Soup (雪菜鴨絲湯米)
Roast Duck Noodle Soup uses ready-made ingredients, making it a satisfying meal. Get toppings packed with flavor so the work is already done for you!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Chinese roast duck ((we get it from the Chinese BBQ shop))
- 400 g / 0.88 lb rice noodles ((Chinese mei fun))
- 1 1/2 L / 6.3 US cup water ((plus extra for boiling and soaking))
- 1 1/2 L / 6.3 US cup chicken stock
- 1 tbsp chicken bouillon powder
- 3 tsp sugar ((or to taste))
- 1 1/2 tsp salt ((or to taste))
- 1 1/2 tsp white pepper ((or to taste))
- 600 g / 1.3 lb pickled cabbage ((we get it from the Chinese supermarket))
- bean sprouts ((optional))
Instructions
- 1
Soak the rice noodles in cold water for 15 minutes, then drain and set aside.
- 2
Meanwhile, separate the meat from the bones.
- 3
Bring the chicken stock to a boil and add the bones in. Season it with the sugar, salt and chicken bouillon powder, then let it simmer for 10 minutes.
- 4
Take the pickled cabbage out from the tins and give them a light wash before adding them into the broth. Let it simmer on medium heat for another 15 minutes.
- 5
As the broth is simmering, chop the meat into small pieces and leave them in a serving dish. You can cut them smaller to preference or leave the pieces whole.
- 6
Bring a pot of water to a boil and blanch the rice noodles for 2 minutes or until al dente.
- 7
To serve, place the noodles in a bowl and top it with the duck meat. Pour the hot soup into the bowl, making sure to scoop in the pickled cabbage.
- 8
Enjoy the dish hot as is garnished with bean sprouts!